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Place the 300 grams prawns in a bowl. Add 1/4 teaspoon turmeric powder and 1 teaspoon chilli powder to the prawns. Marinate the prawns and set them aside.

Heat 20 ml oil in a kadai. Add 1 teaspoon mustard seeds and allow them to crackle. Add 2 dried red chillies, then add 1 sprig curry leaves and 1 chopped green chilli and sauté.

Now add 15 sliced shallots and sauté until the shallots turn golden brown. Then add 1 teaspoon ginger garlic paste and sauté until the raw flavor of the ginger garlic paste just comes out.

Add 1 small sized chopped tomato and cook for 2 to 3 minutes until the tomatoes are mashed nicely.

Start adding the dry powders: 1/4 teaspoon turmeric powder, 1 teaspoon chilli powder, and 1/2 teaspoon coriander powder. Sauté until the raw flavors of the powders disappear. Add salt as needed for seasoning.

Bring the marinated prawns to the masala in the kadai. Cook the prawns on a slow to medium heat for 4-5 minutes.

When the prawns are cooked, increase the flame and start drying up the masala.

To finish, add 1/2 teaspoon crushed pepper and chopped coriander leaves. Stir to combine.

Serve the Prawns Masala with steamed rice, chapati, or phulkas.

Place the 300 grams prawns in a bowl. Add 1/4 teaspoon turmeric powder and 1 teaspoon chilli powder to the prawns. Marinate the prawns and set them aside.

Heat 20 ml oil in a kadai. Add 1 teaspoon mustard seeds and allow them to crackle. Add 2 dried red chillies, then add 1 sprig curry leaves and 1 chopped green chilli and sauté.

Now add 15 sliced shallots and sauté until the shallots turn golden brown. Then add 1 teaspoon ginger garlic paste and sauté until the raw flavor of the ginger garlic paste just comes out.

Add 1 small sized chopped tomato and cook for 2 to 3 minutes until the tomatoes are mashed nicely.

Start adding the dry powders: 1/4 teaspoon turmeric powder, 1 teaspoon chilli powder, and 1/2 teaspoon coriander powder. Sauté until the raw flavors of the powders disappear. Add salt as needed for seasoning.

Bring the marinated prawns to the masala in the kadai. Cook the prawns on a slow to medium heat for 4-5 minutes.

When the prawns are cooked, increase the flame and start drying up the masala.

To finish, add 1/2 teaspoon crushed pepper and chopped coriander leaves. Stir to combine.

Serve the Prawns Masala with steamed rice, chapati, or phulkas.